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KMID : 0613820060160010141
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Journal of Life Science
2006 Volume.16 No. 1 p.141 ~ p.147
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Taste Component and Microbial Properties of Traditional Doenjang Supplemented with Extracts of Korean Herb Medicines
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Park Seok-Kyu
Jeong Hoe-Jeong
Shon Mi-Yae
Lee Sang-Won
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Abstract
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The effect of traditional Doenjang supplemented with the extracts of herb medicines (refer as DHM) on the taste component and microbial properties was investigated. The DHMs were divided to four group. Fatty acid compositions were similar between DHMs and control as ratio of each fatty acid to total fatty acids. Concentration of total free amino acid from groups Ⅱ, Ⅲ and Ⅳ was higher than that of control. Major organic acids were phytic acid, lactic acid, and butyric acid. In isoflavone of DHMs, free daidzein and genistein contents were mostly similar among the groups, and groups Ⅲ and Ⅳ were slightly higher as compared with control. Viable cell count of DHMs was shown to be 2.5×10^7 CFU/ml, a similar trend of control. Protease activity of DHMs was higher than that of control(67.65 units), but amylase activity between DHMs and control was almost identical. Sensory scores of group Ⅲ and Ⅳ were shown to be brighter than those of group Ⅰ and Ⅱ, and decreasing off-odor was more effective. In over all eating-quality, group Ⅲ and Ⅳ were evaluated to be favorable as compared with control and the other DHMs because of supplementing the sweet taste of extracts to Korean indigenous Doenjang.
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KEYWORD
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